Participants: Paula & Curtis Eakins
Series Code: TDYC
Program Code: TDYC017032A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:27 Let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:06 Hi, welcome to 3ABN Today cooking program. 01:10 And once again my name is Curtis Eakins, 01:12 and my co-host would be... 01:15 Paula Eakins. 01:16 Very good, right on cue. Right on cue, right on cue. 01:19 Holy matrimony, 23 years of holy matrimony. 01:22 As of the time of this taping. 01:24 And you're having a wonderful time being married to me. 01:26 Is that correct? Absolutely. 01:28 Okay, just want to... 01:29 Just like to hear that every now and then. 01:31 I saw Ann laugh just then. 01:32 Yeah, probably the whole lot of people laugh at that one. 01:36 All right, so now our name of the program for today honey... 01:40 Is Supper Ideas. Is Supper Ideas. 01:43 Yeah because people are still trying to figure out 01:44 what to fix for supper. 01:46 Oh, okay. We need some ideas. 01:47 And so we're gonna give them some ideas 01:49 on what to do for supper. 01:50 And of course, we got a whole gamut. 01:52 We always have, you know, the main entrée, 01:54 we have a starch, you know, and we have a dessert. 01:56 All that kind of stuff is gonna be in a program, you know. 01:58 Okay. 01:59 So let's go talk first of the recipe 02:01 because we have a story behind this first recipe. 02:03 Let's go through a list of what we're actually fixing today. 02:05 Okay, let's do that. All right. 02:06 We're doing a sausage spinach quiche. 02:09 Okay. 02:10 And it actually has a whole-wheat pie crust. 02:12 Okay. 02:14 And we're also going to be doing 02:15 a bean and saute red pepper. 02:18 Okay. 02:19 And it's a really good one, Curtis. 02:20 Mm-hmm. All right. 02:22 And then we're gonna also finish 02:23 with this tofu maple cream and berries. 02:26 That sounds good. Sounds good. Okay. 02:27 And it's a little bit of stuff 02:30 you ever gonna be on the date, Curtis. 02:32 Okay, now you said about the quiche now. 02:34 So let's talk about this quiche now. 02:36 Now you did a quiche just recently well, 02:39 at time of this program anyway. 02:41 Let's talk about that for a moment 02:42 because we were at a lifestyle facility 02:46 called Uchee Pines, in Seale, Alabama near Columbus, Georgia. 02:50 And so let's talk about that for a moment 02:52 because you had a cooking demonstration class. 02:54 Okay, Uchee Pines is a place 02:56 that people who don't really want to do 02:59 the conventional medicine 03:01 might decide they want to do 03:03 some more natural alternatives, okay. 03:04 And they might have heart disease, 03:06 diabetes, cancer and the like. 03:07 And so they go to Uchee Pines, 03:08 there's other places out there as well. 03:10 They go to Uchee Pines, 17-21 days stay 03:14 and when they go there they use all natural, herbals, 03:17 and different things like that to get them back on point. 03:19 They do walking... Drugless approach. 03:21 Drugless approach, okay. 03:22 Walking, water therapy, massage, 03:26 spiritual aspects approach, everything is there. 03:29 And I actually had the honor 03:31 of actually going to Uchee Pines in 2006, 03:34 when I was diagnosed with breast cancer. 03:36 And that was my place, 03:38 I went to after I had my surgery 03:39 and at that time Dr. Fred was over the place there 03:43 and they... it was just beautiful. 03:45 It was a chance to relax and come aside and rest a while 03:47 and whole spiritual, the mental, 03:49 the physical all of it was there. 03:51 But I didn't go by myself, did I, Curtis? 03:52 I think I went with you. Yes, you went with me. 03:55 'Cause we're joined at the hip. Yes, we are. 03:58 And so recently 04:00 I had the opportunity to go to Uchee Pines 04:03 to do a whole week worth of recipes 04:07 that included the breakfast, the lunch, 04:09 the dinner, all the salads, the soups everything. 04:12 Our whole week was of menus and then have a cooking track, 04:15 and the cooking track was at afternoon. 04:17 So people came, entered the classroom, 04:19 was able to actually cook with us 04:20 and so that was a very good experience and... 04:22 Yes, it was. 04:24 A lot of work, you did menu for the breakfast and the lunch 04:28 for the whole week of those who registered as well. 04:31 And the first one, 04:32 the first recipes you did was the spinach quiche. 04:36 The spinach quiche was one of many of them 04:37 and it run over very, very well. 04:38 It was also one of the first times 04:40 I've ever seen my stuff in a larger quantity, mass food 04:44 'cause normally when we do our programs, 04:46 they're just for regular family size, 04:47 but this time it was actually for a larger group of people. 04:51 So it went very, very well, I was very pleased 04:53 and, you know, God is awesome, I mean, who would have thought. 04:55 I mean, who would have thought it? 04:57 Who would have thought, you know, you never know 04:58 where He's gonna come from or what He's gonna do 05:00 but He's awesome. 05:01 He's always good, always good. 05:03 And so this recipe, Curtis, it actually has... 05:06 Let's look at the actual menu itself, 05:08 the recipe itself and it calls for... 05:42 Okay. So we're gonna do that. 05:44 Spinach quiche. 05:45 Yeah, we got that spinach quiche going. 05:46 I'm gonna tell you quiche was one of my favorite foods. 05:51 One of your favorite. 05:52 One of my favorite foods and it had like, 05:56 I'm gonna go back in a day now, that's back in a day. 05:59 I'm gonna go back, I'm gonna go back. 06:00 Yes, some time ago. Okay, back in a day. 06:02 You know, our quiches had 06:03 between four and six eggs in them. 06:04 Okay, all right, whole eggs, okay? 06:07 And it had a half and a half cheese milks 06:10 and it also had in it cheeses, real cheeses, all right. 06:14 And so it's one of those kind of a Sunday brunch 06:17 or it can be an evening kind of a meal. 06:18 It's a one dish meal for one thing 06:20 and when I really switched over, 06:22 we switched over to the vegetarian first 06:25 and then we went to veganism, I'm like... 06:26 Plant based. Plant based. 06:28 I had to like let go a lot of stuff, okay. 06:31 And with that in mind 06:33 just trying to find substitutes for things. 06:35 Now I think that's the thing that people want to know, 06:37 how can I substitute something out 06:39 to make something more healthy 06:40 and so this recipe you gonna really enjoy 06:42 because there is no eggs, there is no cheese, 06:45 or anything, even the sausage is a mock sausage. 06:47 All right. Okay. 06:49 And so I think that and we bring it back to life. 06:51 Bringing that quiche back out there. 06:53 I think of course, this is no surprise of, 06:55 a lot of people out, 06:57 the number one killer in United States 06:58 is cardiovascular disease, cardiovascular. 07:01 A heart attack by every 32 seconds, 07:04 a stroke about every 40 seconds give or take. 07:06 And so with those two in mind, now that's the number one, 07:09 number three killer in United States, 07:11 heart attacks and strokes. 07:12 And one of the major culprits of that are foods 07:15 that's high in saturated fat. 07:18 Now type of foods in that category is milk and cheese 07:22 and also beef or ground beef as well. 07:25 So this dish is a dish 07:28 that can contribute to cardiovascular disease. 07:33 So we've taken out and switch out the meat. 07:36 With this mock sausage. We'll talk about that. 07:40 We switched out the cheese with the tofu, 07:44 and also I think... 07:45 And we're also gonna be using a soy parmesan... 07:47 So parmesan cheese with that. 07:49 So we switched out all those high saturated fatty foods 07:52 and this is now more of a healthier food 07:55 for the cardiovascular system. 07:57 So that's why this will be a great substitute 08:00 for the regular quiche. 08:01 And people came from everywhere from the Bahamas, from Bermuda. 08:03 Yes. 08:05 Okay, from Canada, they were all there and people 08:09 who had quiche before know how it's supposed to taste, 08:11 so this was a real good representation 08:13 and they really enjoyed it. 08:14 They could not believe that, all right. 08:16 So we're gonna get started because I'm gonna have you, 08:18 Curtis, go on ahead and get ready. 08:19 I'm gonna give you a knife, 08:21 I'm gonna have you start off cutting those onions up for me. 08:22 Onions, okay. 08:24 Is that knife good for you there? 08:25 Yes. Okay, I'm gonna go now. 08:26 Now, this is a chop. That's good. 08:29 Keep going and chop it up. 08:31 Okay, cup and a half of that 08:32 I'm gonna go ahead on and put in. 08:34 Just gonna reach over here and get the olive oil, 08:36 gonna put olive oil in the skillet. 08:39 Okay. 08:40 And I like this recipe because, you know, 08:42 when you talk about quiches you can actually use 08:45 a lot of different combinations to go into a quiche. 08:49 All right, I'm doing spinach. 08:51 But, you know, new thing right now 08:52 also is people are using kale in their recipes also. 08:56 And then along with that, 08:58 you can do broccoli in the recipe as well. 09:00 And also you can do a... 09:04 So you got broccoli, I've seen spinach, 09:08 I've seen kale, 09:09 and I've also done just quiches alone 09:12 with nothing but the sausage by itself. 09:13 Oh, okay. 09:15 But I like that greenery that spinach color 09:16 because that kind of you have that brown 09:18 and the beige and you have the green. 09:19 Everything is about color. We eat with our eyes. 09:22 If we're looking at something and it looks good, 09:24 then we're more apt to try it. 09:26 Okay, so I'm not that girl 09:28 that goes around telling everybody 09:29 everything is in the food 09:31 because you know basically people have 09:32 this kind of stigma about certain things. 09:34 If you do that they may think that something is up. 09:35 Something is up. So why is she asking me that. 09:38 I'll just prepare the food, let them eat it. 09:39 And just let them eat the food. Let them swallow it. 09:42 Then when they ask for the recipe. 09:44 That's when you start. Then you tell them. 09:45 By the time it's too late, it's already in the stomach. 09:47 Whether you already like it till you're like, 09:49 you know what, I had no idea 09:50 it was going to be tasting like that. 09:52 I just chopped up fine enough. That is wonderful. 09:55 You did a real good job. Okay. 09:56 I'm just gonna move this around a little bit. 09:59 Okay. And what we're gonna do there. 10:01 And the thing about what happened in Uchee Pines, 10:03 it's a lifestyle facility there at Uchee Pines. 10:05 It's just outside of a Columbus, Georgia. 10:08 I've been there for over, I guess, 30, 10:10 well, probably 40 years, but in a way. 10:12 And the people in your workshop, 10:16 the cooking class, they prepared their food. 10:18 Then the next day everyone ate that food 10:20 that they just prepared the day before. 10:22 Yeah. We did. They did it. 10:24 The kitchen, those who worked in the kitchen 10:26 actually did the recipes for the larger group. 10:29 And then we did the ones for our classroom. 10:32 And then we would take it over. 10:33 So they got a chance to go a day ahead 10:35 in the recipes we prepared. 10:36 They were a day ahead, so you knew exactly 10:38 what they are going to have the next day. 10:39 So we did all kind of things, 10:41 we had waffles and blueberry sauces, 10:43 and we did a lot. 10:44 We did our burgers, okay. 10:46 We did two different types of burgers. 10:48 We have sausage meat in the morning 10:49 and then we had burgers later on. 10:51 We did fry, but we just did it. 10:53 We were working it, we were working it. 10:55 We sure were, baby. 10:56 And the people kept saying, 10:58 "It's like regular stuff that I'm used to eating," you know, 11:00 and but I knew that it was going to be something different 11:01 but not really, not really. 11:03 I tell you what I want you to do next, Curtis, 11:04 I'm gonna have you go ahead on 11:05 and start getting that spinach ready, 11:07 although we're not going to use it quite yet. 11:08 You want to chop this up a little bit? 11:09 Yeah, yeah, you're going to take it out 11:11 and just chop it up little bit for me. 11:12 And we're going to get these onions move in here. 11:14 And just real fine for me. Yeah. 11:19 Don't have to do a lot because one thing about spinach I like 11:21 and that is that once it goes into anything liquidy, 11:25 it's going to actually start shrinking up anyway. 11:27 Okay, that's good. That's good. Okay. 11:29 So we're going to actually put that over to the side here. 11:31 Oh, all right. Move it to the side. 11:33 Now we need to talk about this mock... 11:35 Yeah, let's go with that. 11:37 Let's talk about this because this may be a new ingredient 11:39 for a lot of people 11:40 and may not be familiar with this type of 11:43 mock ground beef, or sausage. 11:47 Let me just say this. 11:49 On our programs, 11:51 we try to introduce or bring things in 11:52 that we've already had 11:53 or we've been out there and testing. 11:55 I don't like to just do something 11:56 just because it's there. 11:57 I want to test it to make sure it's okay 11:59 because we just don't want it there. 12:00 I tell people, "If you change the recipe, 12:02 don't say my name." 12:03 But the bottom line is we're out there for you 12:04 trying to find and figure out what's good. 12:06 This is a group called Lightlife Group. 12:07 And that Lightlife Foods, 12:09 they actually make this crumble. 12:10 And so it's a sausage crumble. 12:12 And we use that in their product. 12:15 And also we did on one of our shows, 12:16 we actually made our sausages from scratch 12:20 using vital wheat gluten, all right. 12:21 So this is little bit more convenient 12:23 that we're actually doing right here. 12:24 There's lot of brands out there 12:26 but this is one particular brand 12:27 that I know we like 12:29 has a nice mouth feel, nice flavor too. 12:33 Yeah, now what I want you to have you do, Curtis, 12:34 I'm going to have you go ahead and get the food processor 12:36 because we're going to have to put the other stuff in there. 12:38 And while you're doing that, 12:39 I'm going to go ahead 12:41 get some of the other stuff together. 12:42 So we're going to go ahead, 12:43 he's going to bring that processor 12:45 because we're going to actually have to get 12:46 that tofu to mimic 12:49 that of a cheese kind of a flavor, all right. 12:52 So we've got that, that's going, moving. 12:55 And also the other one too is a part is, Curtis, 12:57 we got a couple things too 12:58 that they may have not have ever seen before 13:00 and the other one is going to be this cheese. 13:03 This is a soy parmesan cheese, it's called, what's that? 13:07 Follow your heart? 13:09 Now this is follow your heart parmesan cheese. 13:10 That's a new one out in the market, too. 13:12 Yes, yes. Okay. 13:14 And this, you can get this also at a regular grocery store. 13:17 Yes, that's where I got it from. 13:19 You don't have to necessarily get at a health food store. 13:20 In a section, it's actually, 13:21 now they got the natural food sections 13:23 in your regular supermarket, 13:24 so that's another good one also. 13:26 It looks like, smell that like. 13:29 Sticky snot socks, yeah. 13:30 Okay, now what you're going to do 13:32 is get your food processor. 13:33 We're going to go ahead on and start putting the tofu 13:35 and so we can get to moving it, all right. 13:38 We got that sauteing. Okay. 13:42 You can go ahead and put that in there for me. 13:43 Okay, let me get, yeah. 13:45 There you go. Okay. 13:47 Now this is more a neutral food. 13:50 Well, it can be that nice, either that 13:52 or it can be any extra firm tofus you want to use. 13:55 Sometime you might not be able to find certain things 13:57 so I try to just make sure go all around, babe. 14:00 Make sure to go all the way around. 14:02 I try to, when we're out there, 14:03 and we're doing our cooking schools, 14:05 we try to leave open all the different things or possibly 14:07 because sometimes people get very frustrated. 14:10 One thing that people has said about our shows 14:11 that they like is the fact 14:13 that we try to keep things in regular grocery stores. 14:16 So which you're not going out trying to go 14:18 to a lot of the health food stores 14:19 trying to buy stuff. 14:20 So lot of your super stores 14:23 have now gone to a natural food section. 14:25 And I always say if they don't have it there, 14:27 ask them to bring it in, all right. 14:29 So let's go ahead and spin that around. 14:30 Okay. Just for a second or so. 14:32 Okay, and then I'm going to start putting some things in. 14:40 Okay. All right. 14:42 Let's just take in all the goodies out, 14:45 all goodies, I'm gonna go around. 14:46 I'm going to have you now at this point begin to add 14:49 to this the other ingredient, so put on here. 14:53 Okay, so go ahead and put the nutritional yeast in. 14:55 Okay. 14:56 Nutritional yeast flakes, all the B vitamins. 14:59 And then we're going put in the turmeric powder. 15:03 And then we're going to put in the garlic powder. 15:07 And then we're going to put in the salt. 15:09 All right. Okay. Okay. 15:12 Okay, and I'm going to have you just... 15:16 You got your little thing there and in just one minute. 15:18 I'm going to have you go ahead and put the top on 15:19 and spin around 15:21 and then you're going to use your little contraction, 15:22 you love to use over there. 15:34 Okay, all right, you're going to go ahead 15:36 and turn it around a little bit for me, Curtis, 15:37 and get all the edges out. 15:38 While he's doing that, I'm going to go ahead 15:40 and put the sausage on into the mix. 15:43 This is mock sausage, smells like, 15:46 acts like has same personality as regular sausage. 15:49 This is actually made with the vital wheat gluten as well. 15:51 That's on the market too. 15:53 You want me to spin that again, honey? 15:54 Yeah, you want to make it real smooth, okay? 16:07 Okay. Okay. 16:09 Let's check that, let's see what's going on. 16:12 Okay, now, what we're going to do now, Curtis, 16:14 I want you now to take your lemon, 16:17 put in lemon juice in there. 16:18 You're gonna put your little thing. 16:20 I'm going to go ahead on and put in a little bit of 16:22 the parmesan in here, about that. 16:25 Let's put some in here. 16:27 And lemon juice here. 16:36 Put the lemon juice in your... 16:38 And you know, the other thing that's funny is sometimes, 16:40 people see me with all kind of gadgets. 16:42 I am a gadget girl. Gadget girl! 16:44 Oh, yeah. I'm a gadget girl. Yes, you are. 16:45 I can go to a store in a minute 16:47 and I can find all kind of gadgets. 16:48 And we found this lemon squeezer. 16:50 It actually does lemon... Can I pour it? 16:52 Yeah, in a circle or two, all way around. 16:54 So to give that flavor as well. 16:57 Just one tablespoon of lemon juice. 16:58 That's nice and easy. 16:59 And now you're going to go ahead and... 17:01 Let me do this. 17:02 Let me get through all the goodies here 17:04 to go inside, okay. 17:05 You can go ahead and spin it. 17:22 That's great. 17:27 Okay. 17:28 So this is the part in which we're gonna, 17:30 and now I'm gonna take this 17:31 and we're going to put it into this mixture. 17:36 Yeah. Get all this off. 17:39 You're going to see, it's got a nice creamy texture. 17:43 Yeah, that creamy texture is... 17:49 This is going to be your quiche. 17:51 This is going to be the quiche. 17:52 In place of the cheeses, and the eggs, 17:55 and all that cholesterol, and saturated fat 17:57 and just clogs off those coronary arteries. 17:59 Yes, yes, yes. 18:01 Alrighty. Okay. 18:08 That's going to go in. 18:09 It's got that nice, I like the coloring too. 18:11 You know, like the tofu, sometimes, when you get it, 18:13 it's got that beige color going on 18:15 but when you start putting turmeric in there 18:17 which gives that coloring also, the cheesy color. 18:21 Remember now, we're trying to assimilate that cheese. 18:25 Okay? 18:27 So you don't want it to be all, kind of, light beige, 18:30 you want to have more of a cheesy texture. 18:32 Turmeric powder's doing that, as well as that parmesan too. 18:36 All right, I think we got most of it out of there. 18:38 Okay. Okay. 18:40 And now we're just going to move it in. 18:46 And the last thing we're going to do is 18:48 we're going to put the spinach in. 18:50 And after we do that, 18:51 we're going to actually move into the actual pie crust. 18:56 This is going to go in as well. 18:58 Got to put the spinach in. 19:02 Okay. 19:07 This was a favorite there at that lifestyle facility. 19:09 It was a favorite. It was a favorite. 19:11 Yes, it was. Okay. 19:15 You can make little mini quiches 19:16 out of this also, Curtis. 19:19 And like I said, you can put any other kind of vegetable 19:22 which you want in it. 19:23 Be creative, that's the name of the game, be creative. 19:26 All right. 19:27 And then we're going to use 19:29 that last bit of that in a minute. 19:30 So we're going to look at our recipe 19:32 to see exactly the pie crust that this is going to go into. 19:35 It is a whole wheat pie crust. 19:36 It calls for... 19:48 Okay, all right. 19:49 So now, we're going to go ahead on and get this together. 19:51 This is the actual pie shell that goes with the quiche. 19:53 Okay. Okay. 19:55 So you're going to take that old fashioned oats, 19:56 you're going to go ahead and put them into the blender. 19:59 And we're going to blend them into a powder mix. 20:02 Every now and then, people meet me and say that, 20:04 "We can't find, I cannot..." 20:07 That's enough. Oh, okay. 20:19 Every now and then, they say, 20:20 "I can't find any oat flour no where." 20:23 So now, we're making our own oat flour. 20:24 And I say, "You can make your own oat flour." 20:27 This coming from the old fashioned, 20:28 not the quick oats, old fashioned. 20:30 Old fashioned oats. Okay. All right. 20:46 Okay, I'm watching Curtis 20:47 because this machine, look at that smoke. 20:49 That's the flour, that's the flour, 20:51 that's the flour. 20:52 Honey, this goes up to 15. 20:54 Can do one more time. No. 20:55 Okay, Curtis, hold up. I want to see the smoke. 20:58 No, it's not smoking, 20:59 that's the flour that's coming... 21:01 Oh, that's the flour. 21:02 I want to see the machine smoke. 21:04 No, no. You don't. 21:05 Okay, because you know... Okay, Curtis, Curtis. 21:06 Okay. See, it goes up to 17. 21:08 And Curtis like that. Oh, 17? I thought it was 15. 21:09 Oh, no, no, no. 17? 21:10 Oh, I should have told you that. 21:12 I should have told you that. Wait a minute. 21:13 No, no, no. No, no. No, no. 21:15 Oh, no? No, no, no. No, no, no. 21:16 I'll take this. 21:18 No, let me just get that. It's not right yet. 21:19 No, because you're going to pulverize 21:20 to almost real, real creamy. 21:22 And I'm not going to be able to do anything with it. 21:23 I want to make sure we have the right type of crust. 21:24 You're good, you're good, you're good. 21:26 Okay. Okay, we'll settle for that. 21:27 You know it's right. 21:29 We're going to have some fun. 21:30 I know you were. All right. 21:33 So we're just going to get that, 21:35 that's how you make that oat flour. 21:37 Okay. 21:38 It doesn't take that long to do that. 21:41 Let's get all the goodies out 21:42 of the bottom of that thing there. 21:44 So quiche is ready. Now we're making a crust? 21:45 I'm making a crust itself. 21:47 And this is actually going to go in the oven, this one. 21:48 So we're going to take that away. 21:50 I'm going to actually mix in with that, the pastry flour. 21:54 Whole wheat pastry flour, 21:56 we talked about this one time before on one of our program. 21:58 How is it different from the two? 22:00 We talk about the whole wheat pastry flour. 22:02 We're actually talking about a summer wheat flour. 22:06 A summer wheat flour means that it's not as hard 22:09 as the 100% whole wheat, slight in texture. 22:12 And it's really good for any of your baking needs 22:14 if you're trying to get a nice crust 22:15 or something like that. 22:17 So we're mixing those two together, 22:18 the oat flour and the pastry flour. 22:20 And that pastry flour 22:22 can be purchased at regular grocery stores. 22:24 At regular grocery stores once again. 22:26 Yeah, that's where is that, regular grocery stores, okay. 22:29 Whole wheat pastry flour. Now, we got that going. 22:32 Now, what I'm going to do is I'm going to actually 22:33 just make a little circle here. 22:35 You're going to go ahead 22:36 and sprinkle that salt on for me. 22:38 Okay, you want me to nibble a little. 22:39 No, just around. Well. Oh, okay. 22:41 Okay, we're going to mix it in there. 22:44 Okay, all right. Okay. 22:46 And now we're going to take and use the olive oil. 22:50 And we're going to start putting the olive oil in. 22:52 And we're going to drizzle that around. 22:53 I can do that, honey. Okay. 22:55 I'll do, I'll go ahead and drizzle. 22:56 We're going to drizzle olive oil. 22:57 Slow drizzle? Drizzle, a slow drizzle. 23:02 This is what makes it come to life as well. 23:05 Okay. All right. Very good. 23:08 Now the last part to this is going to be the cold water. 23:13 And I do want to say that when I did a cold water, 23:15 you are going to be careful with this 23:17 because if you take and use the cold water 23:20 and, once again, you want to make sure, 23:22 you're going to see 23:23 what the crust is going to look like 23:24 but I put a little bit on in at a time, 23:26 just a little bit at a time to get the texture that I want. 23:28 Okay. Let's start with that one. 23:31 And then we're going to start mixing this all in. 23:33 Okay. 23:36 Okay. 23:40 So we mix it in there. So mixing it in. 23:42 And this is the olive oil and the cold water. 23:45 All right. Okay. 23:46 And once again, this is one of the recipes 23:48 you still have to kind of play around just a little bit. 23:50 Okay. 23:52 So add a little bit of water at a time. 23:53 I'm going to add little more, little bit more water to it. 23:57 Okay. 23:59 Okay, so now, what consistency are you looking for? 24:03 I'm trying to make crust. 24:05 I'm actually gonna make a crust, 24:06 so I go up to about five tablespoons of it, 24:10 but it just depends. 24:11 So you've got to play around a little bit 24:13 because when you talk about messing around wheat, 24:14 it's not like white flour. 24:16 Wheat flour has a germ in it. 24:18 So it's gonna take a little bit more to make it up, all right. 24:21 And now I'm looking, I know the texture 24:22 of what I'm looking for 24:24 and that's what I have right now. 24:25 Oh, okay. So this is the texture. 24:27 This is the texture. 24:28 You want to get all that dry ingredient 24:30 out the bottom of it. 24:31 Make sure it is no dry. Right. 24:33 Okay. Flour is there. 24:35 So just by going around your edges like this, like so. 24:37 Yeah, okay. See how we cleaned it all up. 24:40 It's moist but not too dry but not to wet either. 24:43 Yeah, yeah. That's it, that's right. 24:46 So now, we're going to take 24:49 and we're going to begin 24:51 to move the actual flours up against the side of the bowl. 24:55 So always do the sides first. Yeah. 24:58 Always do the sides first. But why is that? 25:00 Well, I mean, it's going to be a lot easier. 25:01 You can get exactly the texture. 25:02 If we do the middle, it may not have enough to do the sides. 25:04 So we start with the sides first. 25:05 That's true. That is true. Okay. 25:07 You know, I do this so much. 25:09 Now I kind of just know 25:10 what I need for the middle part of it. 25:12 And so we're just moving it around, 25:14 moving it around. 25:16 And we've got all of our sides in. 25:18 And then as you push up, 25:20 it actually pushes up to the side of bowl. 25:22 It's going to create the scalloped edges. 25:24 Right. Okay. 25:25 And I like this one here because it's got like a rugged 25:29 kind of a texture to it, okay, when you look at it. 25:31 All right. And then we have a middle piece. 25:33 This is now what we're going to be putting down. 25:35 This is all about... Just filling in the middle now. 25:37 That's all you're going to be doing. 25:39 A lot of time people say, "I have a hard time with crust. 25:42 I just cannot make any crust." 25:43 And what's the reason, I mean, not enough water, 25:45 or they're not using cold water? 25:47 It's got to be cold water but, I mean, 25:48 sometime people have a hard time making crust. 25:50 And so, you know, a lot of our recipes 25:52 we do on our show, 25:54 we make crust right in a bowl. 25:55 That's true. We make them in a bowl. 25:57 I mean, we do it with our desserts, 25:58 we do this one here. 26:00 We don't have to roll it out. 26:01 We got to go through all those changes, you know. 26:02 And this one here is just like a regular pie crust, 26:05 except for it is known to be one you need for quiche. 26:09 Okay. And see how it's fitting. Yes. 26:11 And that just take my edges as go around it. 26:14 Go around it, okay. So, see? 26:18 And once I get around like I want to, 26:20 it's coming up on edges and then I just take my hand 26:23 and I just go around the edge like that. 26:25 Oh, okay. 26:26 See? I kind of create like a... 26:29 See, that one crust for you that it comes out the pan. 26:31 It's actually a pie crust. 26:33 We call it crust for a midi dish. 26:35 Okay. Right. 26:36 If you were going to make something like an apple pie 26:38 or some other kind of a pie, 26:39 you wouldn't use this kind of dough, number one. 26:42 And then, you also are going to have more of a scalloped edge 26:45 different from this where they used the fork, 26:47 you've seen that before. 26:48 Now, do you need to, what's the word, crimp it? 26:50 No, not this. 26:51 Now what we are going to do, what we are going to do 26:53 because of the fact we're going to put that quiche in there, 26:55 the filling, see how that looks there? 26:57 Got that rugged look? 26:58 We're going to take our fork and we're going to go around. 27:00 And we're going to create holes 27:03 so that the pie crust does not swell up in the middle. 27:05 It don't get puffy. 27:07 It's not going to puff up. Yeah, not puff up. 27:09 Okay, you're recreating the little air pockets. All right. 27:12 Now, did you bake this separately? 27:14 No, all going to bake together. 27:16 Put the quiche in there, all baked together. 27:17 Put that quiche up in there right now. 27:19 Okay. Okay. All right. 27:21 We've done the quiche earlier. 27:25 And so... 27:26 And the quiche, 27:27 you want me to hold that, honey? 27:29 Oh, yeah. You can do that. 27:30 Because it's kind of heavy. It is heavy. 27:31 Yes, dear. 27:33 Are you ready? I'm ready. 27:35 Okay. All right. 27:38 So I'm going to pour it right in the middle, in the middle. 27:41 Now, this is going to work here, baby. 27:43 Right in the middle. 27:46 Now, it looks so cheesy. 27:48 Doesn't it? Without... 27:50 Doesn't it? Without the cheese. 27:51 Cheese that contains cholesterol and saturated fat. 27:53 And without, and eggs. And sodium. 27:55 Don't forget the eggs. And don't forget the sodium. 27:57 No, don't forget the sodium. Yeah. 27:58 All of that. All that. All of that. 28:00 All of it. Right. Okay. All right. 28:03 Now what I'm going to do 28:05 is I'm going to go head on and move it around. 28:10 Okay. It doesn't smell good, you can still add sausage. 28:13 It smells good. No, that's the perfume. 28:15 But that smells good too, though. 28:17 So now you're moving around. Moving around. 28:19 Yes. Even it up. Even it up. 28:25 You see pretty green colors. 28:26 It's really colorful, got the green in there, 28:27 the spinach, and yes. 28:30 Okay, turn it around little bit more this way 28:33 and get it in there. 28:34 And one thing I like about the crust 28:36 is the way it's made up, It's not gonna... 28:37 Sometime when you do crust, 28:39 it kind of comes into the actual item itself 28:40 but not this one, okay. 28:42 So you can go around the edges once again. 28:43 And I notice now, 28:45 I left a little bit of parmesan over in this recipe. 28:48 Oh, now that's going to be sprinkled right on top. 28:49 Because I'm going to put that right on top. 28:52 Okay, at the end of the show, 28:53 they'll get a chance to see the finished product. 28:56 Okay. 28:57 Going to do the parmesan now or... 28:59 I want to put the parmesan on now. 29:00 Okay. I'm gonna put it in the oven. 29:05 Okay. See. 29:08 So, you know, when people see this, 29:10 automatically they're like, "Oh! 29:11 Oh, yeah, yeah, yeah." 29:14 Okay. That is excellent, superb. 29:16 Superb, superb. 29:18 So it's going to go in the oven 29:19 and it's going to bake in the oven. 29:21 And it bakes about 55 minutes to an hour. 29:23 Okay, in the oven. 29:24 So we're going to take that one away 29:26 because we have another real good dish 29:28 that I really like to do, 29:29 and that's my green beans and red peppers. 29:32 Yes, yes. Okay, let's go to it. 29:33 All right. It calls for. 29:53 Okay, okay, okay, okay. 29:55 This is not only a good dish, 29:57 it's another one that we did also at Uchee Pines. 29:59 At Uchee Pines, yes. Okay. 30:01 Another way of doing it. 30:02 You know, people just like green beans 30:04 and they just put water in it, 30:05 and little bit of margarine and salt, 30:06 but we're going jazz up. 30:08 Because that is just too boring. 30:09 Gonna jazz up. Okay. 30:11 So we've already steamed our green beans already. 30:12 What I'm going to have you do, 30:13 I'm going to put a little bit of oil in the skillet, 30:15 once again, my olive oil. 30:16 I'm going to have you chop off the red peppers. 30:19 Yeah. I'm going to cut it. 30:20 Get red peppers ready to go. 30:28 All of this, honey? 30:29 Yeah. Okay. 30:31 All right, and that's the size I want, a size like that, yeah. 30:37 All right. 30:38 And so I'm going to go ahead and put the oil in. 30:43 And we kind of mentioned before on our program also 30:45 that a lot of time we talk about the amount of oils 30:47 and stuff that we're using. 30:49 And that is if you were to take the pan 30:51 and let it get hot first, and then add the oil, 30:53 it would actually go further 30:55 than just trying to put the amount in. 30:57 Now the recipes calls for three tablespoons, 30:59 you could actually cut back to one tablespoon 31:00 or one and half just by heating the skillet first, all right. 31:04 That's very, very good, honey. It's good. 31:06 All right. All right. 31:08 So... 31:09 That's getting ready, hold up one minute, 31:10 let me move it around a little bit in the pan 31:12 and then I'm gonna have you go ahead on 31:13 and put those peppers on in it. 31:15 All right. This is a big cutting board. 31:18 It is a big cutting board. Yes, it is. 31:21 But you can get it right there in the skillet, you can do it, 31:23 you can do it. 31:25 So long. 31:26 That's because you went from that end, 31:28 you could have came from the other side. 31:29 Yep. 31:32 Without the loss of one. 31:33 Without the loss of one... Oh, there's one on there. 31:36 Okay. Oh, there you go. Okay, okay. 31:39 No more cutting? 31:41 No more cutting, no more cutting. 31:43 All right. So we're gonna saute the red pepper. 31:46 This is such a pretty dish. 31:47 It's one of those dishes we also say 31:49 it's a good one for the holiday time frame 31:51 when you're doing holiday cooking. 31:53 I'm gonna move that over here. 31:55 Let's move that on to here so I don't wind up. 31:57 'Cause, you know, a lot of people 31:58 they take the green beans like you said before 32:00 a little bit of margarine and salt and that's about it. 32:04 After a while that gets boring. Yeah. 32:06 So you want to... 32:07 You know, it has no color other than the green beans. 32:10 Well, now, this is gonna give you some color. 32:12 And these are smaller, the green beans I'm using also. 32:14 These are real thin green bean as you can notice that. 32:17 Also they're very... they're nice 32:18 for this particular dish. 32:19 Are these Kentucky wonders? 32:21 No, they are not Kentucky wonders 32:22 but they are just a regular green bean... 32:24 That's what I want to know. 32:25 That you get and you can see here like a slender green bean 32:26 that you can actually use as well. 32:29 And we know in our garden 32:30 we actually grow the Kentucky wonders and the... 32:34 I forgot the other name or the other one, 32:35 I have two different green beans I actually do. 32:37 I just know Kentucky wonders. Oh, okay. 32:39 My grandmother grew Kentucky wonders. 32:40 Okay, okay, okay. 32:42 I'm gonna turn this up a little bit here, Curtis, 32:43 just turn it up a little bit. 32:45 Now you know I'm using the red, 32:46 but you can also in this recipe 32:48 you can use the orange pepper... 32:49 Oh, yes. 32:50 You can use the yellow pepper, 32:52 just for heavy amount of vitamin C is coming from. 32:53 Once again, we're, you know, we're not cooking the green, 32:56 the green beans, 32:58 we're actually put them in a steamer 32:59 and with a little bit of water in the bottom of your saucepan 33:02 and we're just gonna steam them. 33:03 We're not gonna actually put in 33:04 a whole lot of water and cook them down 33:06 because that means 33:07 it's not gonna have any flavor whatsoever anyway. 33:09 So this gonna be a colorful dish. 33:10 It's very, very colorful, okay. 33:11 So what I'm gonna do is that, the peppers are getting ready, 33:14 they're getting ready. 33:16 And what I'm gonna do, Curtis, 33:17 I'm gonna actually begin to do a couple things. 33:18 Number one, I have dill, okay? Okay. 33:21 And I also have with my dill, I also have basil. 33:24 Basil. 33:26 So these are two things 33:27 I'm actually using in this recipe. 33:29 And you can use fresh dill and fresh basil as well. 33:31 Okay. 33:32 And then we have our chicken-style seasoning 33:34 which is... would you explain that? 33:35 Go ahead and explain while I'm turning that. 33:37 Well, I'm gonna ask you that question for you to explain it. 33:38 No, no, no, 33:39 I think you want to go there, that's why I said. 33:41 Okay. 33:42 Now chicken-style seasoning, 33:43 chicken-style seasoning is not from chicken, 33:46 beef-style seasoning is not from beef. 33:48 As you had to throw it in for... 33:50 Throw it in. Yeah, throw it in. Yeah, yeah. 33:52 That's about where I stop. 33:55 What else... Okay. 33:56 They're used to... Go ahead, honey. 33:58 People used to... 33:59 The beef broth or chicken broth when you're making things. 34:02 Well, chicken-style seasoning is that if you think of it like 34:04 like a little broth pieces those cubicles 34:07 you put into a cold water or warm water 34:09 and you make the broth up to go in 34:10 your vegetable soups or whatever. 34:11 Now they have in a powder format 34:13 which is chicken-style seasoning, 34:14 as Curtis said no chicken, no beef, mock, okay. 34:17 Mock. 34:19 Looks like, acts like a simulation 34:20 but it is not, okay? 34:21 Now at this point, Curtis, I'm gonna go ahead, 34:23 I'm gonna start putting in the green beans. 34:26 And the chicken-style seasoning 34:28 and also the beef-style seasoning 34:30 can be purchased at a regular grocery store, correct? 34:32 That's right, at the regular grocery store. 34:34 So you don't have to got to... 34:37 for most part natural health food store 34:38 but to a regular grocery store. 34:40 No, yeah, a lot of them are now going there, okay? 34:42 This is... I love this dish. It is so pretty. 34:44 Yes. Okay. 34:46 It's so pretty with the peppers and stuff in it, all right? 34:49 You know, a lot of people, honey, 34:51 they've come to us over the years, they say that, 34:53 "You know, I tried the vegetarian diet 34:56 and after a while I got bored." 34:59 Yes. 35:01 "I mean, I'm eating the same thing 35:02 over and over again. 35:03 It looks the same, it tastes the same. 35:06 There's no real desire, there's no real interest 35:09 because it's just so bland, there's no possess," 35:14 so therefore, 'cause there's no color. 35:18 You have to have enough recipes, number one. 35:19 Right. 35:20 And you also have to kind of be creative, 35:22 like, like one of the programs we did, 35:23 you know, I took the oats and made a burger out of it, 35:27 then I made sausages out of it, 35:28 then I made meatballs out of it. 35:29 So you had to become more adventurous 35:31 which is really what I love doing, okay. 35:34 And change things up. 35:35 And also I tell them, "Get a cookbook," 35:37 I mean, online we have YouTube videos. 35:40 We have all kind of things out there. 35:42 That's out there on the market. 35:44 A lot of recipes are out there on the market, 35:46 change the things up. 35:47 And believe it or not, 35:48 even something like these green beans 35:50 I actually just, 35:51 at one time I was doing like I said 35:53 before green beans and just the water, all right? 35:55 And then I began to get little more creative. 35:57 In one of our books 35:58 we actually talked about all the herbs that match up 35:59 with different vegetables, all right? 36:01 So that works out really well also. 36:02 So we're gonna go ahead on now at this point 36:04 and we're gonna sprinkle on the dill. 36:06 Okay. All right. 36:09 And it makes this have a nice flavor. 36:11 And then we're gonna put on the basil. 36:15 We're gonna really livening it up 36:17 these green beans. 36:19 We're gonna livening it up. We're gonna livening it up. 36:20 Okay. I'm gonna... You could smell that smell? 36:22 The camera crew will smell, move that way 36:24 so the camera crew smell it also as well. 36:26 All right. 36:28 And this was a big hit at Uchee Pines, 36:30 a big hit, okay. 36:32 They were like, "Okay, I never had a green beans 36:34 like that before." 36:35 And let me spell for those 36:37 who wondering what about that... 36:38 I never heard of Uchee Pines. 36:40 Again like I said before, it's a lifestyle facility 36:43 and it also helps to treat manners, 36:46 any chronic diseases, obesity, 36:50 diabetes, renal failure, cancer, heart attack, 36:53 strokes you name it from a drugless approach 36:57 and so outside of Columbus, Georgia, 36:59 had been there for over 40 years 37:02 but again has was very warm welcome your lifestyle council, 37:06 so it was really good. 37:07 It's spell U-C-H-E-E... Yeah. 37:11 Uchee and the word pine lifestyle facility. 37:14 Okay, I'm gonna sprinkle on now, Curtis, 37:15 the chicken-style seasoning. 37:17 I'm gonna be using this in a place of my salt. 37:20 Okay. All right. 37:21 And this is what also helps to give the flavor 37:24 that we need to have as well. 37:25 Right. 37:27 Okay, we see the flavor in that dish, yes. 37:29 You smell that, you smell how nice that smells. 37:31 You got the green. You got the color. 37:34 This really makes food come alive. 37:36 Yes, we eat with our eyes, we eat with our eyes, 37:38 that's the name of the game. 37:39 You know, if it looks good, smells good, 37:42 people are more likely to eat... 37:43 Has a good mouth feel. 37:45 Good mouth feel. 37:46 And it's really doing wonders for your family's health. 37:48 Absolutely, 'cause once again, on 3ABN, 37:50 it's plant based eating, plant based cooking 37:53 which means with no milk, no eggs, no cheese, 37:55 all that kind of things in our recipes 37:57 that we're doing them up. 37:58 And then the last thing on this one, Curtis, 38:00 believe it or not 38:01 is a little bit of lemon zest, okay. 38:02 All I'm gonna do is just take 38:04 and put a little bit of the lemon 38:07 on top of that, 38:08 kind of give it a lemony flavor as well. 38:11 For lemon zest. Lemon zest. 38:13 And the lemon zest is just 38:15 the actual peeling of the lemon. 38:16 Okay. Smell that? 38:18 Oh, man. Yes, I do, yeah. 38:19 Oh, yeah. Oh, yeah. 38:21 It's gonna make those green beans come alive. 38:23 They can come alive. Come alive. 38:24 With all the rest of the stuff there as well. 38:26 All right. Okay. 38:27 So... 38:28 Now quickly, now just a little bit, 38:30 we have just a few minutes 38:31 before we go to our last recipe. 38:33 How did you move into the vegetarian diet? 38:37 Just talk about that briefly, just for a moment 38:40 because a lot of people want to say, 38:41 "Well, you know, 38:42 what's the reason for even doing it?" 38:44 What the health reasons as well 38:45 but also for your family as well. 38:47 Let's talk about that? 38:48 Well, you know, I think one time 38:49 before one of our show we talked about the fact 38:51 that I'm one of 10 children, 10. 38:52 Six girls, four boys and of course, 38:53 we ate everything 38:55 that was nailed down to the floor. 38:56 If we could catch it, we barbecued it, 38:58 most of it and ate it. 38:59 And so when I got 39:01 to be a little more mature in age, 39:02 you know, started having my own family and everything. 39:04 I went to a class and when I went to the class, 39:07 I had just got into the church, 39:08 just became, you know, a full blown, 39:10 yes, Jesus loves me, Christian, all right? 39:13 And when I got involved in a church, 39:14 I went to a class on vegetarianism, plant based. 39:17 Now the book 39:18 there were teaching on that class was called... 39:21 Councils and Diets and Foods. 39:22 Councils and Diets and Foods. 39:24 I was no good. I was no good. 39:26 I mean, I... When I got done with that class, 39:27 I took everything out of refrigerator, 39:29 out the freezer, out the cupboard 39:31 and we had nothing to eat basically, 39:32 I mean, we were just out there, okay? 39:34 You just emptied it all. 39:35 I cried a lot, I cried a lot and I prayed a lot, 39:37 and I prayed, I did, I did, I did. 39:38 And you know, those things 39:40 I was so used to eating, Curtis, 39:41 I mean, you know, the things I ate, 39:43 I knew was not healthy and then also, now, 39:45 I've got responsibility of my family 39:46 and I'm concerned about them 39:47 and in our class the teacher said, 39:49 "The husband is the gatekeeper of the home, 39:52 " I was good with that. 39:53 Then she made another state... 39:55 "He's the priest," okay, he's the... 39:56 I'm sorry, I didn't say, 39:57 I didn't mean gatekeeper 'cause she's the gatekeeper. 39:59 He's the priest of the home. 40:00 Let me correct that, he's the priest. 40:01 He's the one that brings the family together 40:04 at the foot of the cross, all right? 40:05 But the mother, she didn't... 40:06 Now, this is the phrase that got you. 40:08 I was so excited 40:09 about what the husbands supposed to be doing. 40:10 Yeah. Okay. 40:12 Then she said, "But now the mother, 40:13 she's the gatekeeper." 40:15 I'm like, "Okay, this does not sound good to me, all right." 40:17 The gatekeeper, she's the one responsible 40:19 for any kind of major illnesses that go on in the family 40:22 and all the stress that the children go under 40:25 and everybody, so she's got that big responsibility 40:27 at home. 40:28 The health of the family 40:30 heavily weighs on the mother's shoulder. 40:32 That's it. That's it. 40:34 Really does most of cooking, grocery shopping 40:35 for the most part. 40:37 For the most part. 40:38 And so from there, I had to do a lot changing. 40:40 I had to do a lot of crying, I had to do a lot of praying, 40:42 okay? 40:43 And believe it or not one of the things 40:45 I think that really helped me 40:46 and I still say today and that is, "Lord, God, 40:50 make me hate those things that are injurious to my body," 40:53 okay. 40:54 And I think that just even though I liked it 40:57 or I loved it, 40:58 I knew I needed to make some changes. 40:59 I saw my family healed. 41:01 I saw my own self healed 41:03 just by making those changes to a plant based diet, 41:05 all right? 41:06 And so then I just got starting cooking 41:09 and I start asking Lord about it. 41:10 So part of my master degree was vegetarianism, 41:14 plant based cooking, all right, as a part of my thesis. 41:17 And from there I've just been cooking. 41:18 So my love is God first, okay and then Curtis... 41:24 Oh, I'm right behind God. Right behind God. 41:26 That's about high as I can get. 41:27 And then my children, our children, okay, 41:29 that's the children. 41:31 Children. And then lastly cooking. 41:32 I can stay in the kitchen 24/7. 41:35 And I'd be happy with that. Yes, you're good, you're good. 41:37 Yes, I can. You're good, you're good. 41:39 So Curtis, with that in mind. 41:40 And that's my quick version 41:42 of how we got involved in the plant based cooking. 41:45 Yeah. All right. 41:46 Yeah, that book Counsels 41:48 on Diets and Foods by Ellen G. White 41:50 and has a lot of information in there 41:53 as far moving to the vegetarian plant based diet, 41:56 and so that really get you going and, 41:58 but praise God for that as well. 42:00 Well, I also say too. 42:01 One thing you have to remember and that is that 42:03 it doesn't happen overnight, 42:04 some people can make a change, some can't. 42:05 And I think that when people meet Curtis and myself, 42:07 they say, "Well, you guys have always been out there, 42:09 you've always been doing that, it's easy for you." 42:11 But then when I tell my story and they realize 42:13 'cause sometime we want to excuse 42:14 as to why we can't make a change 42:16 but we can make a change. 42:17 God is available, He's willing and able 42:20 to make those changes for us. 42:21 Because I just work at fast food restaurant, 42:25 assistant manager at a fast food restaurant. 42:29 And so hamburgers every single day, I mean... 42:33 You said you smelled like a hamburger. 42:35 I really did, in my uniform, I mean, my taste buds so... 42:38 But again I read a statement by the same author, 42:41 I think it's page, 42:43 I won't say the page that it may be incorrect 42:45 but anyway the statement says this... 42:47 I've had a look at you. 42:49 "A religious life can be more successfully gained 42:55 and maintained if meat is discarded. 43:01 For this diet en-feebles..." 43:04 Here it is. 43:05 "The moral and spiritual nature." All right. 43:11 And so Counsels on Diets and Foods 43:12 either 389 or 289 one of those pages 43:15 but there it is, it's there. 43:17 When I read that on a Sunday night about 10:30, 43:21 that Sunday night I was single, one big apartment. 43:25 That next day, that Monday morning 43:28 I became a vegetarian. 43:31 For me it was that one statement alone. 43:37 And so I realized meat, 43:38 you know, causes high cholesterol, 43:40 saturated fat, increase risk of breast... 43:43 not breast cancer, well, maybe a breast cancer too, 43:45 prostate cancer and cardiovascular disease, 43:47 but when I realized that this diet, 43:49 this fast food diet impacts my spiritual nature, 43:53 that got my attention. 43:54 Yeah, yeah. 43:56 So for me it was that, for you it was a class, 43:58 it could be for you some other, maybe this show here as well 44:02 but whatever triggers, 44:03 the Holy Spirit works in each other's lives 44:05 in a different way. 44:07 But for us it worked in different way 44:09 but here we are together for such a time as this. 44:12 Well, one thing for sure that is from a spiritual standpoint, 44:15 your thinking is a lot clearer. 44:17 You have more energy, it's just a difference 44:20 in when you actually go plant based. 44:22 And so we're just at awe 44:24 that God gave us the opportunity to come on 3ABN 44:26 and to be able to share with our audience. 44:29 We get many, many phone calls, emails, 44:31 you name it from people saying 44:32 that they really enjoy our programs 44:34 and so we're just thankful. 44:36 We give all credit, all honor to God 44:37 because if it were not for Him, it would not be going down, 44:39 that's for sure. 44:41 If we all make into the Kingdom made new, New Jerusalem, 44:45 we all would be on a plant based diet. 44:48 Okay. 44:50 That's why I won't get enough to say it 'cause... 44:51 Off we're going to do it now. 44:52 I'm going to dessert, go to dessert, okay. 44:54 All right, dessert. Let's got to dessert. 44:55 We got that tofu maple cream and berries. 44:57 It calls for... 45:24 Okay. 45:25 So this is the one part too that's really good, Curtis, 45:27 and that is trying to make up a dessert. 45:29 It's kind of like a parfait... 45:30 Parfait, okay. 45:31 And we're gonna be using instead of a regular cream 45:33 half and half whatever we're gonna be using, 45:35 also our tofu as a part of our cream based. 45:37 Okay. 45:38 So what you're gonna do is you gonna go ahead 45:39 and open that up for me. 45:41 And we're gonna put in, 45:42 I give you one of the spatulas again, 45:43 here we go. 45:45 All right. 45:46 Put that around the circle there 45:48 and this one in a circle, on edges too. 45:50 Move it around. 45:52 And then we're gonna also put in that our maple, 45:54 we've got maple syrup that's gonna go in. 45:56 A little bit of salt and vanilla. 45:58 Just go ahead and spin it around 45:59 so it can actually be even as it goes around in there. 46:02 Okay. Okay. 46:04 No, no. No. No. 46:05 This has to hold up, open up, baby, open up. 46:08 No, I was just gonna say make sure it's like that. 46:10 So it's even all around in here as it's going around. 46:12 Okay. 46:14 It actually does a better job, the creamy being creamier. 46:26 Okay. 46:27 Got to open up and then just spin it around 46:29 the edges there for me. 46:30 Let's go ahead on and can you do that one time there? 46:33 We're gonna go ahead put the maple syrup in. 46:35 Yummy, yummy, maple syrup. 46:39 Pretty good. 46:45 Okay. Okay. 46:48 And we're gonna go ahead and put this, 46:50 the vanilla and also we're gonna put that all of it. 46:53 Okay. 46:55 Vanilla flavoring. 46:56 Vanilla and then we're gonna put in... 46:59 The salt. Half a teaspoon of the salt. 47:03 Okay. Okay. 47:05 Okay. Go ahead and spin around. 47:19 Okay, get all the goodies all around there 47:21 in another circle and... 47:23 Another spin or...? 47:24 Well, we're gonna put our last one 47:25 in which is the lemon juice. 47:28 Get the lemon ready. Do you want to do lemon? 47:31 No, you got it, baby. 47:33 Okay, I get a chance to use 47:35 one of my only equipped pieces I love. 47:37 One of my toys, toys. 47:41 The parfait, it's gonna finish up this meal, 47:44 this supper ideas. 47:48 Okay. Okay. 47:49 Put that on top of that and go around the circle too. 47:52 All right. 47:54 Come on out now. 47:55 Oh, I did... 47:57 Okay, see that's why you have to do it because I... 47:58 How did you do? 48:00 I didn't do enough elbow grease. 48:01 Oh, okay. So you see, okay. 48:05 Yeah, I see nothing coming out. 48:06 I'll buy the toy and he uses it. 48:08 Okay, you can do it, baby, that's right. 48:11 Put some muscle in it. 48:13 Okay. Still there some juice left. 48:18 You know what's going on? 48:19 What? It clogged up. 48:21 Oh! See. 48:22 Oh! That's the juice right here. 48:23 Okay, there you go. All this juice right here. 48:26 All right, that's what I'm talking about. 48:27 That's good. Yeah. 48:28 You have to clean this out every now 48:31 and then too otherwise the juice won't come out. 48:32 Okey dokey. 48:33 Okay, ready to go? 48:35 Down there, yep. 48:41 All right. 48:43 Now we just get that nice flavor. 48:45 Look at all that. 48:47 You see how nice and creamy it is now. 48:50 Nice and creamy, nice and creamy. 48:51 And you know what I'm gonna do, Curtis? 48:53 I'm gonna take and put that in a bowl 48:56 because that'll be easier for you to go ahead and pour. 48:59 I was gonna put it in a bowl. 49:00 I don't have a bowl, so we're not gonna do that. 49:02 Okay. 49:04 Except that I'm going to get a bowl from over there. 49:08 You want me to get a bowl, you keep talking? 49:09 Yeah, you get a bowl and I keep talking. 49:11 Yeah, you just keep talking. 49:12 So you want, okay, let me make sure 49:14 I'm gonna get a clear bowl that's large. 49:17 Yeah, no... 49:18 I'm just making one trip here. Not real large. 49:20 I think that bowl right over there. 49:21 That bowl over there? Okay, that's the bowl you want. 49:23 That's the bowl that I want. 49:24 That's the bowl I'm going to get. 49:25 I think it's a clean bowl. So I'll back, okay? 49:27 Okey dokey. All right. 49:28 All right, so go ahead. 49:30 And so what we're going to do here 49:31 while he's gonna get the bowl, 49:32 is we're gonna put raspberries 49:34 and we got blackberries, raspberries and blueberries. 49:36 Yo, yo. 49:38 See there, that's what I'm talking about. 49:39 This is what I'm talking about. 49:41 Now you're gonna go ahead and pour all that. 49:42 Go ahead and pour that into this bowl right here, baby. 49:43 Okay. Okay. 49:46 All right, let me take that. 49:50 Watcha, watch yourself. 49:51 Okay. And there you go. 49:53 All right. Okay. 49:58 Alrighty. 50:00 So you're pouring that there 50:01 that's, that's just gonna go as that in-between filling. 50:04 Take the place of a half and half 50:06 or some kind of a cream 50:07 that's gonna go on a product itself. 50:11 Yeah, yeah. 50:12 It's good, huh? 50:14 Yes, it is. Okay. 50:16 Now it's time to put the parfaits together, okay? 50:22 So you're gonna do one and I'm gonna do one. 50:27 And we gonna have our granola at the end. 50:29 And take this off first. All right, put that right in. 50:31 I just hold off and wait for you to come back. 50:36 I love this particular one. 50:37 It's very light, very, very airy, 50:39 it's a real nice dessert to have as well. 50:41 And so we're gonna start off with some blackberries. 50:44 Oh, that's your cup. 50:46 You can go ahead, you go ahead first. 50:47 Let's put this in the middle. Put in the middle. 50:49 I'm gonna follow your lead. Okay. 50:52 So we're gonna start off 50:53 with some blackberries at the bottom. 50:54 Okay, blackberries. Oh, you want me start off? 50:57 I tell you what? 50:59 You do yours and then I'll follow you, how about that? 51:01 Oh, I do... Okay. Okay, so... 51:03 I'm putting the blackberries at the bottom. 51:04 I love blackberries. 51:06 And I love you. 51:09 And so now you're gonna go ahead 51:10 and put some blackberries in yours. 51:12 Okay. I have mine. 51:14 And then you can go and start with... 51:15 And you know what? 51:16 I'm just gonna take a hand 51:18 because I was having a time there with the raspberries. 51:22 Okay. Raspberries in. 51:23 I got the raspberries in. 51:25 And I could use some raspberries. 51:26 Here we go. All right. 51:28 All right, getting this parfait together, honey. 51:30 Now it's time to put a little of the sauce on it. 51:35 Okay. Sauce, okay. In the middle there. 51:40 This is excellent, superb. 51:43 All right, there you go. Let's see if you can get there. 51:45 Okay, and you got the blueberries. 51:46 And I'm gonna do blueberries. 51:49 Kind of get it right in the middle 51:50 without touching the sides of the glass, 51:54 without touching the sides. 51:56 Yeah, yeah, yeah, yeah. 51:57 And we're coming down to the wire. 51:58 You're doing good. You're doing good. You're doing good. 52:00 Let me go ahead and tell people, 52:02 if you're interested in my wife's cookbook 52:06 that's Vegetarian Cooking Made Easy 52:08 and Global Vegetarian as well. 52:10 I think we have a roll, so let's go to roll at this time 52:13 and this is how you can make your order for today. 52:17 If you would like to contact the Eakins 52:19 to find out more about their ministry 52:21 or if you'd like to invite Curtis and Paula 52:23 to present their seminars in your area, 52:25 then you can contact them 52:27 at Abundant Living, PO Box 2873, 52:31 Huntsville, Alabama 35804. 52:34 That's Abundant Living, PO Box 2873, Huntsville, 52:39 Alabama 35804. 52:41 You can call (256) 859-1982. 52:46 That's (256) 859-1982. 52:50 You may also order their products 52:52 or get their recipes online at AbundantLivingTV.org. 52:56 That's AbundantLivingTV.org. |
Revised 2017-09-05